Pour some seasoning oil into the pot, and once the oil is hot, Lin Xu added half of the dried vegetable according to the amount of leftover glutinous rice dough, then stir-fried it over high heat.
The seasoning oil contains the aroma of Sichuan peppercorns, star anise, and scallion, ginger, garlic, so there's no need to add other ingredients, just a little white sugar to enhance the flavor.
After stir-frying the dried vegetable until fragrant, add the chopped ham cubes and stir-fry briefly. Mix the filling well while letting the heat of the pot bring out the aroma of the ham.
Next, take out the filling and let it cool on a plate.
The leftover glutinous rice dough from last night is taken out of the fridge, kneaded again, and once the dried vegetable is almost cooled, begin wrapping.
Divide the glutinous rice into small portions, roll them thin, fill with the dried vegetable stuffing, wrap them up, and then roll them into small cakes again.
